Our first Salame. It's a thing of beauty, and tastes great.
As you may recall from our last post, these puppies fermented for 2 days in my ghetto fermenter ( aka "tupperware container in my oven"), then hung in the Mancave for 18 days.
Check them out: I didn't actually weigh them, but it feels like they've lost about 30-35% of their weight and are very solid. Beautiful fiore mold on the outside ( I cultured my own mold from a salami purchased at Trader Joe's ). The first ones are what I'm calling "chubbers" as they were the results of splits in the middles which was caused when I was squeezing the air out of them. I just shortened them and tied them off ).
Look at the beautiful color, great binding, and gorgeous fat distribution ( no smearing here ).
I couldn't be happier with my first attempt, and am looking forward to cutting down one of the full size salume this weekend.
Chalk this up as a win for the PCP. Next up, Fennel Salume.
I also want to thank my friends for a great bday weekend up at Mt. Hood.
Who said 41 was old?
ps.. no bacon chocolate cake this year.. but Stephen and I were able to celebrate our bdays ( me 41, him 40 ) in style with a monster chocolate donut from Sesame Donuts. We ate that thing for three days!.
